Summer Shrimp Rolls

Another great summer meal.  The flavors of this dish blend great, and when served over greens rather than in a bun, it is a light dish.  Either way served this was yummy.  I served this with fresh Ice Tea and it was a great way to end a weekday.  I found this recipe in the most recent issue of Everyday with Rachael Ray Magazine.  Enjoy!!

1 1/2 tsp. EVOO

1 lb. large shrimp, peeled, deveined and chopped

3/4 cup fresh corn kernels (I used one leftover corn on the cob and about a half cup of frozen)

1/4 cup mayo (I used about 1 1/2 T)

1/4 cup Pesto

2 T. fresh lemon juice

1/2 red bell pepper, cut into 1/2 inch cubes

3 scallions, thinly sliced

salt and pepper

4 hot dog buns (or package of mixed greens)

1. In a medium skillet, heat the olive oil over medium high heat.  Add the shrimp and cook, stirring, until opaque, about 3 minutes.  Remove from heat, stir in corn and let cool.
2. In a medium bowl, stir together the mayo, pesto, and lemon juice.  Add the shrimp-corn mixture, bell pepper, and scallions; toss.  Season with salt and pepper.  Serve on hot dog buns(toasted) or over greens.